Zhengyalov Hatz

Ingredients

• 2 cups all-purpose flour
• 3/4 cup water
• 1/2 tsp salt
• 4 cups mixed fresh greens and herbs (spinach, chard, scallion, cilantro, dill, parsley), finely chopped
• 2 tbsp oil
• Salt and pepper, to taste

Instructions

1. 1Knead flour, water, and salt into a smooth, firm dough; rest covered for 20 minutes.
2. 2Finely chop the mixed greens and herbs, then toss with oil, salt, and pepper.
3. 3Divide the dough into balls and roll each into a thin round.
4. 4Spread a generous mound of the herb filling over one half of each round, then fold the other half over and press the edges to seal like a large stuffed flatbread.
5. 5Cook on a dry, hot griddle or skillet over medium heat, flipping once, until the greens have wilted and the bread is lightly browned in spots, about 6-8 minutes total.
6. 6Cut into wedges and serve warm.

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